Serves: 3 Ramekins (fits one Air Crisper glass pot)
Ingredients:
Sushi Rice
1 cup sushi rice, uncooked
1 tbsp rice vinegar
½ tbsp white sugar
¼ tsp salt
Air-Fried Salmon
8 oz salmon fillet
Salt and pepper, to season
Sushi Bake
2 oz cream cheese, softened
3 tbsp sriracha mayo (or 3 tbsp Kewpie mayo + 1 tbsp sriracha)
2 tbsp furikake, for layering
Toppings & Serving
Extra sriracha mayo, for drizzling
Additional furikake
Sesame seeds (optional)
1 green onion, chopped
Seaweed snack sheets, for serving
Instruction:
Cook the Sushi Rice — Cook sushi rice according to package instructions. Combine rice vinegar, sugar, and salt and stir until dissolved. Fold into the hot rice and set aside to cool slightly.
Air Fry the Salmon — Pat the salmon dry and season with salt and pepper. Place the Crisper Disk into the 4.5 Quart Glass Pot and set the salmon on top. AirFryer Mode for 10–12 minutes until cooked through and lightly crisped.
Make the Salmon Mixture — Remove the salmon. Flake the salmon into a bowl, add cream cheese and sriracha mayo, and mix until smooth.
Fill the Ramekins — Press an even layer of seasoned sushi rice into the bottom of each ramekin. Sprinkle furikake over the rice, then spoon the salmon mixture on top and smooth the surface.
Bake — Place all 3 ramekins into the 4.5 Quart Glass Pot and set back into the Air Crisper. Bake 5–10 minutes until the tops are lightly golden.
Add Toppings — Using the silicone gloves, carefully remove the glass pot. Drizzle sriracha mayo over each ramekin and top with furikake, sesame seeds, and green onions.
Serve — Serve warm directly in the ramekins. Scoop and wrap in seaweed snack sheets to eat.
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